Pressure Cooker Barbacoa
This is an easy and flavorful recipe that is much quicker than cooking in the oven. It can be served as tacos or over cilantro lime rice. If you have leftovers (which is likely because this recipe makes plenty), it is delicious in Barbacoa Hash or Breakfast Tacos the next morning.
Although it’s not the same as the Smoked Barbacoa , it’s still extremely tasty and the time-saving aspect is a huge plus.
Below are highly recommended additional ingredients for a winning dinner:
- Fresh Tortillas – TortillaLand are easy and good
- Sauteed Sliced Peppers and Onions
- Crumbled Queso Fresco
- Chopped Cilantro
- Sour Cream [Nonfat Greek Yogurt can be substituted. When everything is all mixed together, it’s pretty good.]
Pressure Cooker Barbacoa
An easy and flavorful barbacoa that's much quicker than roasting in the oven.
Equipment
- Pressure Cooker
Ingredients
- 2.5 lbs chuck roast cut into 4 inch square chunks
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- 1/8 cup all-purpose flour and 1/2 Tb flour, divided
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 red onion sliced
- 1 tablespoon cumin
- 1/4 teaspoon ground cloves
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
- 4 tablespoons lime juice 2 limes
- 2 bay leaves
- 2 chipotle peppers seeds removed
- 1 tablespoon adobo sauce more or less to taste
Instructions
- Using the "Browning" function, preheat the pressure cooker and add the olive oil.
- Sprinkle salt and pepper on the sides of the roast pieces and then toss pieces in 1/8 cup flour, coating all sides.
- Brown the pieces of roast for about 2 minutes on each side, working in batches based on space in the pressure cooker. Set seared pieces aside.
- Add the onion and cook until they begin to soften and brown, about 5 minutes.
- Add the garlic, remaining spices, and 1/2 tablespoon flour. Stir frequently and cook until fragrant, about 1 to 2 minutes.
- Add the remaining ingredients and stir until combined. Return roast pieces to the pot.
- Lock on lid and set cooker to high pressure for 65 minutes.
- Manually release pressure and remove roast pieces and bay leaves.
- Set cooker to saute and stir occasionally to reduce the sauce. Shred the roast pieces and add back into the sauce. Reduce until thick and meaty, about 5-10 minutes. Enjoy!